“The Sedin twins are two of the best players in the league,” Mr. Thordarson said. “We thought, ‘How can we make a burger go Swedish?’ ”

The answer: Build a double-patty Angus beef striploin burger, garnish it with Swedish pickles (a crunchy, quickly cured pickle with no garlicky aftertaste) and top it with a slice of Canadian cheddar. There’s even an orangey condiment (a mustard-ketchup mixture) in homage to the Sedins’ hair colour.

Related

Customers approve. The $18 Sedin Twin Burger, served with Kennebec fries and a salt and vinegar aioli, is a hit on game and non-game nights. Mr. Thordarson said some fans make it a full-meal experience by ordering the restaurant’s Henrik to Daniel Drop Shot.

Early in day: In large bowl, combine ¼ cup (50 mL) water with all ingredients, except cucumbers.

Peel cucumber and slice thin. Add to bowl; toss well.

Refrigerate at least 3 hours, covered, or until serving time (better done day before serving).

Orange mustard

2 Tbs (30 mL) yellow mustard

2 Tbs (30 mL) ketchup

4 burger buns

4 pieces lettuce

4 slices tomato

4 slices of dill pickle

4 slices of Canadian (Canuck) cheddar

Mix all the ground beef, salt, pepper and egg together until well incorporated and roll in eight even balls, flatten down to a burger size and make two patties per burger. Mix the ketchup and mustard together to get the “red hair” colour.

Cook the burgers to desired doneness, add the Canuck cheese, place on bun and layer the rest of the ingredients with Swedish pickled cucumbers placed last.

Henrik to Daniel Drop Shot

1 oz. (30 mL) blueberry Stolichnaya vodka

2 oz. (60 mL) Champagne or sparkling wine

2 oz. (60 mL) Red Bull

Fill a large glass with the Champagne and Red Bull. Fill a shot glass with the blueberry Stolichnaya vodka. When ready to drink, drop the vodka into the Red Bull mix and slam back fast.